Quinoa Pilaf with Shiitake Mushrooms, Carrots, and Pecans
This recipe can be made as a side dish for four, or a main dish for two.
Ingredients
- 1 cup quinoa pre-rinsed or rinsed
- 1⅔ cups low-sodium chicken broth or sub vegetable broth
- 3 tablespoons extra-virgin olive oil divided
- 1 yellow onion small, finely chopped
- 2 carrots small, peeled and diced
- ¾ teaspoon dried thyme
- 4 oz shiitake mushrooms stemmed and thinly sliced
- 2 cloves garlic minced
- Salt and ground black pepper to taste
- ⅓ cup chopped pecans toasted if desired
- ¼ cup chopped fresh parsley
Instructions
- Combine the quinoa and broth in a medium saucepan. Bring to a boil, then reduce the heat to low, cover, and simmer until the quinoa is cooked, about 15 minutes. If the quinoa is still undercooked or has a slight bite, add a few tablespoons of broth and continue cooking for a few more minutes. You’ll know it’s done when the grains turn translucent and the white germ partially detaches, forming a spiraled tail.
- While the quinoa cooks, heat 2 tablespoons of the olive oil in a large skillet over medium heat. Add the onions and cook, stirring occasionally, until softened, 2 to 3 minutes. Add the carrots and thyme, and cook until the carrots are just tender, 5 to 7 minutes.
- Add the remaining tablespoon of olive oil, along with the mushrooms and garlic. Cook, stirring frequently, until the mushrooms are tender, 2 to 3 minutes. Season the vegetables with ¼ teaspoon salt and a few grinds of black pepper.
- Stir the cooked quinoa into the vegetable mixture. Add the pecans and parsley, and stir to combine. Taste and adjust seasoning if necessary. Serve warm.
Notes
Source: www.onceuponachef.com
NOTE: Shiitakes never come in contact with dirt, so the only washing usually necessary is a gentle wipe with a damp cloth or a paper towel. Use a knife to remove the stems where they meet the cap.